1 med. cauliflower
1 med. head iceberg lettuce, torn into bite pieces
1 lg. purple onion, chopped
1/2 lb. bacon, cooked and crumbled
1 c. mayonnaise
3 tbsp. sugar
1/3 c. Parmesan cheese

Wash cauliflower, cut flowerets into bite size pieces. Layer lettuce, onions, cauliflower and bacon in a 3 quart bowl.

Combine mayonnaise and sugar. Mix well. Spread evenly over top sealing to edge of bowl. Sprinkle with cheese. Top with chopped lettuce on onions. Cover salad tightly. Refrigerate 24 hours. Toss gently before serving.